| 1/4 | c | Vegetable oil |
| 2 | lg | Whole chicken breasts (about 3 pounds), skin on, cut into 8 pieces (you may use boned breasts) |
| 12 | | Chicken thighs (about 4 lb) |
| 1/4 | c | All-purpose flour |
| 1 1/2 | c | Coarsely chopped onion |
| 2 | c | Coarsely chopped celery |
| 2 | md | Green bell peppers, coarsely chopped |
| 1 | cn | Tomatoes, coarsely chopped, with juice (32 oz) |
| 4 | tb | Tomato paste |
| 1 | ts | Hot pepper sauce, to taste |
| 4 | c | Chicken broth or stock |
| 1 | tb | Fresh lemon juice |
| 2 | lg | Bay leaves |
| 2 | lg | Garlic cloves, minced |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/4 | lb | Precooked, coarsely chopped andouille sausage or other spicy garlic sausage |
